This recipe for this simple, zesty, and vibrant Castelvetrano Olive Tapenade comes from @TastyAZ on Insta.
INGREDIENTS
1 c Divina Pitted Castelvetrano Olives, drained
2 tbsp unsalted pistachios
1/2 tbsp capers
1 garlic clove
3 to 5 basil leaves, torn
Zest and juice of 1/2 lemon
3 tbsp olive oil
INSTRUCTIONS
- In a food processor, add the olives, pistachios, capers, garlic, basil, lemon juice, and zest.
- Pulse the ingredients 2 to 3 times until a rough paste forms.
- Add the olive oil and pulse another 2 times. The tapenade should have small chunks of olives and pistachios and should not be completely smooth.
- Refrigerate in an airtight container until ready to use.
- Serve over crostini or crackers, or enjoy with seafood or chicken.
✨ Want to watch it come together? Check out the recipe video on Instagram, TikTok, or YouTube for a quick demo.
